Ramen agent is a food additive added to the production of ramen noodles, authentic Lanzhou beef noodle production pay attention to "three times the water, three times the ash, nine hundred and ninety-eighty-one times kneading", where the ash is the ash, is the predecessor of the Ramen agent.
Pulled noodles agent is based on the ash developed by the compound food additives, the main role is to improve the organizational structure of the dough, improve the gluten and elasticity of the dough, to help pull out a variety of thickness and shape of the noodles, if you do not add pulling the noodle agent, cooking noodles will be muddy soup, the texture is not gluten.
Second, is the pulling agent the same as the puffed ash
Not the same.
The ash is the ash produced by the burning of ponzu grass, ponzu grass is a high alkali herb, the traditional ramen is the use of ponzu ash, but due to the natural ponzu ash is difficult to standardize the operation, so the use of less, now most of the use of ramen agent, also known as instant ponzu ash, according to the natural composition of the ponzu ash, the use of edible grade sodium chloride, sodium carbonate, potassium carbonate, phosphate compound products.
Three, ramen agent is harmful to people
Many friends have heard of ramen agent is harmful to people, said ramen use of ramen agent, containing the chemical arsenic, will cause cancer, so is this true?
In fact, the ramen agent as a food additive, in the national provisions of the use of the dose range of use is safe, although it does contain the chemical substance arsenic, but according to the national food safety standards - compound food additives standard requirements, arsenic of the national standard value of 2 mg / kg, the regular ramen agent are is in line with the standard requirements, normal use will not be harmful to the human body.
The widely circulated "ramen agent corrosive paper cups" experiment seems to prove that the corrosive ramen agent, in fact, because of the high concentration of sodium carbonate in the ramen agent solution, in daily life, adding sodium carbonate in the dough is generally less than 5%, and all or most of the acid in the dough will be reacted with the generation of sodium lactate, sodium acetate or sodium phosphate. Sodium lactate, sodium acetate or sodium phosphate and other non-corrosive salts, so don't worry.
Fourth, the usage of ramen agent
Ramen agent is used in the production of ramen and noodles, added to the dough to help and noodles, it is not mandatory to use the amount of regulations, as long as the amount can be appropriate, the general amount of no more than two percent (in terms of dry flour), the amount of this dosage for the recommended dosage, the characteristics of the domestic flour and the quality of the water there are differences in the experience of ramen masters will generally be adjusted to the experience to the best dosage. The best way to use this product is to use the best amount of flour.
This is the recommended amount.